Chinese New Year Recipe: Steamed Yam Cake
Steamed Yam Cake Recipe
Ingredients:
Main ingredients:
Part A
350g rice flour
50g corn flour
400ml water
Part B
3 Tbsp oil
3 shallots, chopped
3 garlic, chopped
500g yam, cut into 1cm cubes
1 tsp 5-spice powder
1 tsp pepper
3 tsp salt
100ml water
For the topping:
Part C
2 Tbsp oil
5 shallots, sliced thinly
Part D
1 tbsp oil
3 garlic, chopped
200g chopped “choy poh” (preserved radish)
200g dried prawns, chopped
Part E
1 red chilli, chopped
A few stalks spring onions, sliced thinly
Multi-coloured tasty goodness
Method:
1. Mix all ingredients in Part A into a smooth batter.
2. For Part B, heat the oil in a kuali and stir-fry the shallots and garlic till slightly brown. Put in the cubed yam and continue stir-frying for another 2-3 minutes. Add in the 5-spice powder, pepper, salt, and water and let it simmer for about 5-8 minutes until the yam is cooked through. Lower the heat.
3. Pour in the flour batter from Part A and continue stirring for about 3-4 minutes until the batter thickens.
4. Once the batter has thickened to a medium stiff paste, transfer the paste onto an oiled steaming pan. Steam the yam cake for 45 minutes. While the yam cake is being steamed, prepare the toppings.
5. For Part C, heat up the oil in a pan and fry the shallots till crisp and light golden-brown in colour. Dish out the fried shallots and keep aside.
6. For Part D, heat the oil in a pan and stir-fry the chopped garlic for 1-2 minutes. Put in the chopped choy poh and dried shrimps and continue stir-frying for another 2-3 minutes.
7. Once the yam cake has been steamed for 45 minutes, remove it from the steamer and let it cool for at least 6 hours. Please note that the newly-steamed yam cake will be quite soft in texture. Once it has been cooled for 6-8 hours, the texture will stiffen up.
8. Sprinkle the cooked items from Parts C and D as well as the chopped chilli and spring onions of Part E onto the cooled yam cake before cutting and serving.
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